个人简历

徐恩波，现任浙江大学生物系统工程与食品科学学院副研究员，长期从事碳水化合物资源的开发与综合利用、挤压加工技术、谷物营养与功能等方面的研究与开发。近5年在ACS Sustainable Chemistry & Engineering、Journal of Agriculture and Food Chemistry、Food Chemistry、Carbohydrate Polymers、Journal of Functional Foods、Food and Bioprocess Technology、Journal of Food Science等知名国际期刊上发表SCI收录论文30余篇。其中，SCI第一作者13篇；授权国家发明专利3项，申请国际PCT专利1项；主持中央高校青年科研创新专项基金1项，国家建设高水平大学公派研究生项目1项，江苏省研究生培养创新工程1项；参与“十二五”国家科技支撑计划中的子课题2项，国家自然科学基金2项，江苏省自然科学基金1项。

研究领域

碳水化合物资源的综合利用
食品热加工与功能改性
挤压膨化食品与发酵食品""

近期论文

1.E.Xu,Z.Wu,J.Long,A.Jiao,Z.Jin*.Porous starch-based material prepared by bioextrusion in the presence of zinc and amylase−magnesium complex.ACS Sustainable Chemistry&Engineering,2018,6(8):9572-9578.
2.E.Xu,Z.Wu,Z.Jin*,O.Campanella*.Bio-extrusion of broken rice in the presence of divalent metal salts:effects on starch microstructure and phenolics compounds,ACS Sustainable Chemistry&Engineering,2018,6(1):1162-1171.
3.E.Xu,Z.Wu,A.Jiao,Z.Jin*.Effect of exogenous metal ions and mechanical stress on rice processed in thermal-solid enzymatic reaction system related to further alcoholic fermentation efficiency,Food Chemistry,2018,240:965-973.
4.E.Xu,Z.Wu,J.Long,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion,Food Chemistry,2016,212:146-154.
5.E.Xu,Z.Wu,X.Pan,J.Long,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Effect of enzymatic(thermostableα-amylase)treatment on the physicochemical and antioxidant properties of extruded rice incorporated with soybean flour,Food Chemistry,2016,197:114-123.
6.E.Xu,Z.Wu,J.Long,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Improved bioaccessibility of phenolics and antioxidant activity of glutinous rice and its fermented Chinese rice wine by simultaneous extrusion and enzymatic hydrolysis,Journal of Functional Foods,2015,17:214-226.
7.E.Xu,Z.Wu,J.Li,X.Pan,Y.Sun,J.Long,X.Xu,Z.Jin*,A.Jiao.Residence time distribution for evaluating flow patterns and mixing actions of rice extruded with thermostableα-amylase,Food and Bioprocess Technology,2017,10(6):1015-1030.
8.E.Xu,Z.Wu,J.Long,F.Wang,X.Pan,X.Xu,Z.Jin*,A.Jiao*.Effect of thermostableα-amylase addition on the physicochemical properties,free-bound phenolics and antioxidant capacities of extruded hulled and whole rice,Food and Bioprocess Technology,2015,8(9):1958-1973.
9.E.Xu,Z.Wu,F.Wang,H.Li,X.Xu,Z.Jin*,A.Jiao*.Impact of high-shear extrusion combined with enzymatic hydrolysis on rice properties and Chinese rice wine fermentation,Food and Bioprocess Technology,2015,8(3):589-604.
10.E.Xu,Z.Wu,A.Jiao,J.Long,J.Li,Z.Jin*.Dynamics of rapid starch gelatinization and total phenolic thermomechanical destruction moderated via rice bio-extrusion with alpha-amylase activation,RSC Advances,2017,7:19464-19478.
11.E.Xu,J.Long,Z.Wu,H.Li,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Characterization of volatile flavor compounds in Chinese rice wine fermented from enzymatic extruded rice,Journal of Food Science,2015,80(7):C1476-C1489.
12.E.Xu,H.Li,Z.Wu,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Influence of enzymatic extrusion liquefaction pretreatment for Chinese rice wine on the volatiles generated from extruded rice,Journal of Food Science,2015,80(1):C29-C39.
13.Z.Wu,E.Xu,Z.Jin*,J.Irudayaraj*.An ultrasensitive aptasensor based on fluorescent resonant energy transfer and exonuclease-assisted target recycling for patulin detection,Food Chemistry,2018,249:136-142.
14.Z.Wu,E.Xu,M.F.J.Chughtai,Z.Jin*,J.Irudayaraj*.Highly sensitive fluorescence sensing of zearalenone using a novel aptasensor based on upconverting nanoparticles,Food Chemistry,2017,230:673-680.
15.J.Long,E.Xu,X.Li,Z.Wu,F.Wang,X.Xu,Z.Jin*,A.Jiao*,X.Zhan.Effect of chitosan molecular weight on the formation of chitosan-pullulanase soluble complexes and their application in the immobilization of pullulanase onto Fe3O4-kappa-carrageenan nanoparticles,Food Chemistry,2016,202:49-58.
16.Z.Wu,E.Xu,J.Long,X.Pan,X.Xu,Z.Jin*,A.Jiao*.Comparison between ATR-IR,Raman,concatenated ATR-IR and Raman spectroscopy for the determination of total antioxidant capacity and total phenolic content of Chinese rice wine,Food Chemistry,2015,194:671-679.
17.Z.Wu,E.Xu,J.Long,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Measurement of fermentation parameters of Chinese rice wine using Raman spectroscopy combined with linear and non-linear regression methods,Food Control,2015,56:95-102.
18.Z.Wu,E.Xu,J.Long,Y.Zhang,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Monitoring of fermentation process parameters of Chinese rice wine using attenuated total reflectance mid-infrared spectroscopy,Food Control,2015,56:95-102.
19.Z.Wu,E.Xu,Z.Jin*,J.Irudayaraj*.Bimodal counterpropagating-responsive sensing material for the detection of histamine,RSC Advances,2017,7(71):44933-44944.
20.Z.Wu,E.Xu,J.Li,J.Long,A.Jiao,Z.Jin*.Highly sensitive determination of ethyl carbamate in alcoholic beverages by surface-enhanced Raman spectroscopy combined with a molecular imprinting polymer,RSC Advances,2016,6(111):109442-109452.
21.Z.Wu,E.Xu,J.Li,J.Long,A.Jiao,Z.Jin*,X.Xu.Determination of antioxidant capacity of Chinese rice wine and zhuyeqing liquor using nanoparticle-based colorimetric methods,Food Analytical Methods,2016,10(3):788-798.
22.Z.Wu,E.Xu,J.Li,J.Long,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Rapid measurement of antioxidant activity and gamma-aminobutyric acid content of Chinese rice wine by fourier-transform near infrared spectroscopy,Food Analytical Methods,2015,8(10):2541-2553.
23.Z.Wu,E.Xu,F.Wang,J.Long,X.Xu,Z.Jin*,A.Jiao*.Rapid determination of process variables of Chinese rice wine using FT-NIR spectroscopy and efficient wavelengths selection methods,Food Analytical Methods,2015,8(6):1456-1467.
24.Z.Wu,E.Xu,J.Long,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Use of attenuated total reflectance mid-Infrared spectroscopy for rapid prediction of amino acids in Chinese rice rine,Journal of Food Science,2015,80(8):C1670-C1679.
25.J.Long,X.Yu,E.Xu,Z.Wu,X.Xu,Z.Jin*,A.Jiao*.In situ synthesis of new magnetite chitosan/carrageenan nanocomposites by electrostatic interactions for protein delivery applications,Carbohydrate Polymers,2015,131:98-107.
26.Z.Wu,D.He,E.Xu,A.Jiao,M.F.J.Chughtai,Z.Jin*.Rapid detection of beta-conglutin with a novel lateral flow aptasensor assisted by immunomagnetic enrichment and enzyme signal amplification,Food Chemistry,2018,269:375-379.
27.Z.Wu,J.Long,E.Xu,F.Wang,X.Xu,Z.Jin*,A.Jiao*.A Feasibility study on the evaluation of quality properties of Chinese rice wine using Raman spectroscopy,Food Analytical Methods,2015,9(5):1210-1219.
28.Z.Wu,J.Long,E.Xu,C.Wu,F.Wang,X.Xu,Z.Jin*,A.Jiao*.Application of FT-NIR spectroscopy and FT-IR spectroscopy to Chinese rice wine for rapid determination of fermentation process parameters,Analytical Methods,2015,7(6):2726-2737.
29.J.Long,Z.Wu,X.Li,E.Xu,X.Xu,Z.Jin*,A.Jiao*.New method for the immobilization of pullulanase onto hybrid magnetic(Fe3O4-kappa-carrageenan)nanoparticles by electrostatic coupling with pullulanase/chitosan complex,Journal of Agricultural and Food Chemistry,2015,63(13):3534-3542.
30.J.Long,X.Li,Z.Wu,E.Xu,X.Xu,Z.Jin*,A.Jiao*.Immobilization of pullulanase onto activated magnetic chitosan/Fe3O4 nanoparticles prepared by in situ mineralization and effect of surface functional groups on the stability,Colloids and Surfaces A:Physicochemical and Engineering Aspects,2015,472:69-77.
31.Z.Wu,H.Li,J.Long,E.Xu,X.Xu,Z.Jin*,A.Jiao*.Discrimination of Chinese rice wines of different geographical origins by UV-vis spectroscopy and chemometrics,Journal of the Institute of Brewing,2015,121(1):167-174.
32.J.Li,A.Jiao,S.Chen,Z.Wu,E.Xu,Z.Jin*.Application of the small-angle X-ray scattering technique for structural analysis studies:A review,Journal of Molecular Structure,2017,1165:391-400.